Cheese Manicotti

Comfort food at its best!  I made so many individual dishes of Manicotti at one of the Italian restaurants I worked in that I rarely make it at home.  It’s a good thing because this panful only lasted minutes after I pulled it out of the oven.   So much less expensive than eating out, though, and easy to throw together if you have crepes made ahead of time.  I may just have to make it more often.

Ingredients:

Basic Crepes, 10 to 12 http://edibletapestry.wordpress.com/2011/04/06/basic-crepes/

2 cups mozzarella cheese, grated

2 cups ricotta cheese

1/2 cup parmesan cheese, grated

1/2 c. parsley, freshly minced

1/2 tsp. salt

1/4 tsp. pepper

3 c. tomato sauce

2 c. mozzarella cheese, grated

1/2 c. parmesan cheese, grated

Method:

Heat oven to 350 degrees.

Mix together ricotta, 2 c. mozzarella, 1/2 c. parmesan, parsley, salt, and pepper. 

Place in pastry bag with no tip. 

Lay out crepes so that one overlaps the other on the lower half for easy assembly.  

Pipe a line of the cheese mixture across the top of each crepe. 

Roll each up. 

Pour a bit of sauce in the bottom of a 13X9″ baking dish.  Line filled crepes along bottom in a row. 

Pour remaining sauce over the crepes.  Top with the remaining cheeses. 

Bake 30 minutes.

Makes 4 to 8 servings.

Comments

  1. Leave a Reply

    Stacy Caldwell
    March 26, 2013

    I always have made this with the shells, I need to try this.

    • Leave a Reply

      edibletapestry
      March 26, 2013

      I like it with the shells too.

    • Leave a Reply

      edibletapestry
      March 30, 2013

      Your pictures looked fabulous, and your son looked very happy with his portion. When the baby gets a little older you can start blogging too. :)

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